My kids love banana's as long as they are unblemeshed. This translates to an abundance of extra/over ripe banana's in our freezer. I was tempted to throw a lot of them out as they seem to be copulating and multiplying in the icebox to the point of severe annoyance. Luckly I found this banana bread recipe in our new baking cookbook. Very easy to make and uses 8 banana's at a time. It's also super delicious as my kids will attest to. The first loaf was consumed within hours of removal from the oven. The brownsugar on top and the coconut add a texture that sets this B-bread apart from all the others.

8 medium-to-large frozen bananas, defrosted or very overripe bananas

4 cups all-purpose flour

1 ½  teaspoons baking soda

1 teaspoon freshly grated nutmeg

½ pound unsalted butter, softened

2 cups of sugar

¼ teaspoon white or rice vinegar

3 tablespoons dark rum

1 cup dried shredded unsweetened coconut

about 2 tablespoons demerara or dark brown sugar for topping

Preheat oven to 350 F, butter two 9-by-5 inch bread pans.

Puree the bananas in a blender set aside.

In a medium bowl, combine flour, baking soda, and nutmeg, set aside

Using a mixer, beat the butter and sugar until light and fluffy. Add the vinegar and rum and beat briefly.

Add the banana puree and the flour mixture alternately, about a cup at a time, starting with the bananas. Beat until smooth after each addition.

Stir in coconut.

Spoon the batter into the buttered pans. Sprinkle the top of each loaf with about 1 tablespoon of brown sugar or demerara.  Bake for 50 to 60 minutes until golden brown.

Cool 20 minutes in pan. Then remove to wire rack and cool for another 20 minutes until loaves firm up. Enjoy…